Sun 31 Jan 2021

Shrimp Pad Thai Bowl

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This recipe from Bowls, by America’s Test Kitchen, is a quick and easy take on Pad Thai. Sauté shrimp and set aside. Whisk lime juice, water, sugar, fish sauce, oil, vinegar and cayenne together and set aside. Soak rice noodles in boiling water until tender. Cook garlic and shallot, add egg and scramble it. Add the noodles, lime mixture, scallions and cook for a few minutes. Put noodle mixture in bowls, top with shrimp, scallions and bean sprouts and other garnishes and serve. Cook’s note: I omitted the bean sprouts and used parsley instead of cilantro for a garnish.

Avoiding Additives and Preservatives

Use freshly squeezed lime juice. I used Cock brand fish sauce and Marukan rice vinegar, which are additive-free. Check the cayenne to make sure it does not contain colour or anti-caking agents.

Sauté the shrimp and set aside

Add noodles to shallot, garlic and egg

Shrimp Pad Thai Bowl

Ingredients:

3 tbsp (45 ml) lime juice

2 ½ tbsp (37.5 ml) packed dark brown sugar

2 tbsp (30 ml) fish sauce

2 ½ tbsp (37.5 ml) vegetable oil, divided

2 tsp (10 ml) rice vinegar

1/8 tsp (0.6 ml) cayenne pepper

4 oz (113 g) ¼-inch- (0.6-cm-) wide rice noodles

1 small shallot, minced

1 garlic clove, minced

Pinch table salt

1 large egg, lightly beaten

2 scallions, green parts only, sliced thin, divided

12 oz (340 g) sautéed shrimp, warmed

1 cup (250 ml) bean sprouts

Peanuts (optional)

Chopped cilantro (optional)

Preparation:

To sauté shrimp, pat 12 oz. (340 g) peeled and deveined shrimp dry with paper towels and sprinkle with salt and pepper. Heat 1 tbsp (15 ml) vegetable oil in a non-stick skillet over medium-high heat until just smoking. Add shrimp in a single layer and cook for 1 minute without stirring. Flip shrimp and cook until opaque, about another minute. Keep warm while you prepare the rest of the recipe.

Whisk lime juice, 3 tbsp (45 ml) water, sugar, fish sauce, 1½ tbsp (22.5 ml) oil, vinegar and cayenne together in bowl; set aside. Pour 2 quarts (2 L) boiling water over noodles in bowl and stir to separate. Let noodles soak until soft and pliable but not fully tender, stirring once halfway through soaking, 8-10 minutes. Drain noodles and rinse with cold water until water runs clear, shaking to remove excess water.

Heat remaining tablespoon (15 ml) of oil in 10-inch (25-cm) non-stick skillet over medium-high heat until shimmering. Add shallot, garlic and salt and cook over medium heat, stirring constantly, until shallot is light golden brown, about 1½ minutes. Stir in egg and cook, stirring vigorously until scrambled and barely moist, about 20 seconds.

Add drained rice noodles and toss to combine. Add lime mixture and half of scallions, increase heat to medium-high and cook, tossing gently, until noodles are well coated and tender, about 3 minutes. If not yet tender, add 2 tbsp (30 ml) water to skillet and continue to cook until tender. Season with salt and pepper to taste. Divide among individual serving bowls, then top with shrimp and bean sprouts and sprinkle with remaining scallions. For extra crunch and flavour, sprinkle with chopped peanuts and minced cilantro. Serves 2.

From Bowls by America’s Test Kitchen

 

Sun 24 Jan 2021

Crispy Chicken with Lemon Orzo

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This recipe from Ina Garten’s latest cookbook, Modern Comfort Food, would be perfect for a casual dinner party. Dredge skin-on, boneless chicken breasts in flour and pan-fry briefly before cooking them for 10 minutes in the oven. Return the pan to the stovetop, add butter and cook until the chicken is done. Serve with lemon orzo with feta cheese. Cook’s note: I did not use dill for the orzo.

Avoiding Additives and Preservatives

Use butter that contains only cream and fresh lemon juice. Tre Stelle feta is additive-free.

Finish cooking the chicken in butter after removing from the oven

Crispy chicken with lemon orzo

Ingredients:

Crispy chicken

2/3 cup (165 ml) all-purpose flour

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin-on (about 8 ounces/226 g each)

¼ cup (60 ml) canola oil

9 tablespoons (136 ml) unsalted butter, divided

2 tablespoons (30 ml) minced fresh parsley

1 lemon, cut into 8 wedges

Lemon orzo with feta

Kosher salt and freshly ground black pepper

1 cup (250 ml) orzo

2 teaspoons (10 ml) grated lemon zest

2 tablespoons (30 ml) freshly squeezed lemon juice

2 tablespoons (30 ml) good olive oil

1 tablespoon (15 ml) minced fresh dill

1 cup (250 ml) small-diced feta, preferably Greek (4 ounces/113 g)

Preparation:

Lemon orzo with feta

In a large saucepan, bring 2 quarts (2 L) of water to a boil. Add 2 teaspoons (10 ml) salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.

Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons (10 ml) salt, and 1 teaspoon (5 ml) pepper. Fold in the feta and serve hot.

Crispy chicken

Heat the oven to 450°F (232°C).

Combine the flour, 2 teaspoons (10 ml) salt, and 1 teaspoon (5 ml) pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons (60 ml) of the butter together in a large (12-inch/30-cm) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.

Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes. Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons (75 ml) of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through. Off the heat, sprinkle on the parsley.

Divide the lemon orzo with feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate. Serves 4.

From Modern Comfort Food by Ina Garten

 

Sun 17 Jan 2021

Caramelized Shallot Pasta

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This pasta dish from Alison Roman is absolutely delicious. Caramelize shallots and garlic, add hot pepper flakes, anchovies, tomato paste and cook for another few minutes. Set half of the sauce aside in the fridge or freezer for future use. Cook the pasta and add to the remaining sauce with some of the pasta cooking water. Cook until the sauce is thickened a bit and coats the pasta. Garnish with a mixture of chopped parsley, garlic, salt and pepper. Cook’s note: I know this looks like a lot of anchovies, but they add an incredible depth of flavour and the final dish does not taste like anchovies at all.

Avoiding Additives and Preservatives

Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents. I used Unico anchovies and No Name tomato paste.

Caramelized shallot pasta

Ingredients:

¼ cup (60 ml) olive oil

6 large shallots, very thinly sliced

5 garlic cloves, 4 thinly sliced, 1 finely chopped

Kosher salt and freshly ground black pepper

1 teaspoon(5 ml) red-pepper flakes, plus more to taste

1 2-ounce (57 g) can anchovy fillets (about 12), drained

1 4.5-ounce (128-g) tube or 6-ounce (170-g) can of tomato paste, about ½ to ¾ cup (125 to 187 ml)

10 ounces (285 g) pasta

1 cup (250 ml) parsley, leaves and tender stems, finely chopped

Flaky sea salt

Preparation:

Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.

Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.

Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)

To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.

In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like. Serves 4.

From Alison Roman

 

Sun 10 Jan 2021

Chorizo Burrito Bowl

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This tasty dish combines spicy Chorizo and corn with cilantro-lime rice, topped with lime crema and a fresh tomato-avocado salsa. Cook’s note: I used finely chopped cooked and dried Chorizo instead of fresh Chorizo sausage and it worked well. Cook the dried Chorizo for the same amount of time as the fresh, to ensure it is crispy and heated through.

Avoiding Additives and Preservatives

I used President’s Choice Chorizo, which is additive-free and No Name sour cream. Check the dried spices for colour or anti-caking agents.

Brown the Chorizo and corn

Make the pico de gallo

Make the lime crema

Add the scallions, cilantro and lime zest to cooked rice

Place rice in bowl, top with Chorizo and corn mixture and top with pico de gallo and lime crema

Ingredients:

9 oz (250 g) Chorizo sausage, uncased

Olive or canola oil

2 tsp (10 ml) garlic, minced

¾ cup (180 ml) Basmati rice

2 tbsp (30 ml) cilantro, finely chopped

6 tbsp (90 ml) sour cream

Lime, zested and juiced

4 oz (113 g) grape or cherry tomatoes, halved

Avocado, pitted, peeled and cut into bite-sized pieces

1 tbsp (15 ml) Mexican seasoning (see recipe below)

2 green onions, thinly sliced, keeping white and green parts separate

4 oz (113 g) corn kernels

Salt

Mexican seasoning

1 teaspoon (5 ml) chili powder (add more if you like)

1 teaspoon (5 ml) garlic powder

1 teaspoon (5 ml) onion powder 1/2 teaspoon crushed red pepper flakes

½ teaspoon (2.5 ml) dried oregano

2 teaspoons (10 ml) paprika

1 ½ teaspoons (7.5 ml) ground cumin

½ teaspoon (2.5 ml) sea salt

½ teaspoon (2.5 ml) black pepper

1 pinch ground cinnamon

1 pinch ground cloves

Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

Preparation:

Add 1 ¼ cups (315 ml) water to a medium pot. Cover and bring to a boil over high heat. Add rice to the pot of boiling water. Reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 minutes.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp (7.5 ml) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until golden-brown and cooked through, 6-7 minutes.

Add corn to the pan with chorizo. Cook, stirring occasionally, until golden-brown, 2-3 minutes.

Reduce heat to medium. Add Mexican seasoning, garlic and 2 tbsp (30 ml) water. Cook, stirring together, until fragrant, 1-2 minutes.

When rice is done, fluff with a fork and stir in the white parts of the green onions, half the lime zest and half the cilantro. Season with salt.

To make the lime crema, mix sour cream, half the lime juice and remaining lime zest in a small bowl.

To make the pico de gallo, mix tomatoes, avocado, remaining green onions, remaining cilantro and remaining lime juice in a medium bowl. Season with salt and pepper.

Divide rice between bowls and top with chorizo mixture and pico de gallo. Dollop over lime crema. Serves 2.

Adapted from HelloFresh

 

Sun 3 Jan 2021

Turkey Lasagne

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This recipe from Ina Garten consistently wins online debates about the best lasagne recipe. It does so for a couple of reasons: first, it uses turkey sausage, which makes for a lighter dish and second, you soak the noodles in hot water, avoiding the need to boil them. This recipe takes a while to make and assemble, but the results are excellent. Cook’s note: I couldn’t find turkey sausage, so I used a hot Italian pork sausage and it worked well. I also used cream cheese instead of goat cheese.

Avoiding Additives and Preservatives

Look for an all-natural sausage, such as Free From brand. I used Unico tomatoes, No Name tomato paste, Tre Stelle ricotta, Arla organic cream cheese and No Name mozzarella. Genuine Parmesan (look for the name on the rind) is always additive-free.

Brown the onion and sausage

Add tomatoes, tomato paste, herbs and spices and simmer until thickened

The sauce layer

The pasta layer

Mozzarella and ricotta layers

Top with sauce and Parmesan and bake for 30 minutes

The lasagne is done when the sauce is bubbling and the top has browned

Ina Garten's turkey lasagne

Ingredients:

2 tablespoons (30 ml) olive oil

1 cup (250 ml) chopped yellow onion (1 onion)

2 garlic cloves, minced

1 ½ pounds (680 g) sweet Italian turkey sausage, casings removed

One 28-ounce (793 g) can crushed tomatoes in tomato puree

One 6-ounce (170 g) can tomato paste

¼ cup (60 ml) chopped fresh flat-leaf parsley, divided

½ cup (125 ml) chopped fresh basil leaves

2 teaspoons (10 ml) kosher salt

¾ teaspoon (3.75 ml) freshly ground black pepper

½ pound (226 g) lasagna noodles

15 ounces (425 g) ricotta cheese

3 to 4 ounces (85 to 113 g) creamy goat cheese, crumbled

1 cup (250 g) grated Parmesan, plus ¼ (60 ml) cup for sprinkling

1 extra-large egg, lightly beaten

1 pound (454 g) fresh mozzarella, thinly sliced

Preparation:

Preheat the oven to 400 degrees F (204 C).

Heat the olive oil in a large (10- to 12-inch/25- to 30-cm) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons (30 ml) of the parsley, the basil, 1 ½ teaspoons (7.5 ml) of the salt, and ½ teaspoon (2.5 ml) pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup (250 ml) of Parmesan, the egg, the remaining 2 tablespoons (30 ml) of parsley, remaining ½ teaspoon (2.5 ml) salt, and ¼ teaspoon (1.25 ml) pepper. Set aside.

Ladle 1/3 of the sauce into a 9- by 12- by 2-inch (22- by 30- by 5-cm) rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup (60 ml) of Parmesan. Bake for 30 minutes, until the sauce is bubbling. Serves 8.

From Ina Garten

 

Sun 27 Dec 2020

Whole Roasted Sea Bass with Soy Sauce and Ginger

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If you are looking for something different for dinner on New Year’s Eve or New Year’s Day, consider this whole roasted sea bass from Simple by Yotam Ottolenghi. Make a quick sauce and spread cabbage leaves and scallions on a baking sheet. Place the fish on top and sprinkle with ginger. Cover with foil and roast for about 40 minutes. Sprinkle scallions and chili pepper over the fish, pour hot oil over to crisp the skin and serve with the vegetables and sauce.

Avoiding Additives and Preservatives

I use Imagine Organic chicken stock, tamari instead of soy sauce, Foreman pure sesame oil and Mitsukan mirin rice wine.

Make the sauce

Spread red cabbage leaves and scallions on a baking sheet

Place fish on baking sheet and sprinkle with ginger

Roast fish and then top with hot oil, scallions and chili pepper

Serve with the sauce and garnish with cilantro

Ingredients:

For the sauce

7 tbsp (100 ml) chicken stock

2 tbsp (30 ml) sesame oil

2 tbsp (30 ml) Shaoxing rice wine (or dry sherry instead)

3½ tbsp (52.5 ml) light soy sauce

1 tbsp (15 ml) sugar

For the fish

1 whole sea bass (about 2 lbs/1 kg and 18 inches/45 cm long), scaled, gutted and rinsed

Coarse sea salt

10 scallions, trimmed

1 small medium white cabbage, cut in half, core cut out, and leaves separated one by one

1 ½ -inch (3.5 cm) piece fresh ginger, peeled and julienned

1 red chili deseeded and julienned

5 tbsp (75 ml) canola or peanut oil

½ cup (10 g) coriander leaves

Preparation:

Preheat the oven to 425 F (218 C)

Put all the sauce ingredients in a small pan, put on a high heat and, once boiling, cook for a minute, swirling the pan slightly so the sugar dissolves. Remove from the heat and set aside.

Cut five ¼-inch (0.5 cm) deep and 3 ¼-inch (8-cm) long diagonal slits on both sides of the fish. Sprinkle a teaspoon (5 ml) of salt evenly over one side of the fish and rub in; repeat on the other side with another teaspoon (5 ml) of salt.

Cut eight of the scallions into 2-inch (5-cm) lengths and set aside in a small bowl; finely slice the remaining two onions and set those aside in a separate bowl.

Line a large, high-sided 12-inch x 15-inch (30-cm x 40-cm) baking tray with baking parchment and spread the cabbage and larger scallion pieces on top. Lay the fish diagonally in the tray (this helps give it a bit of extra room), then sprinkle over the ginger. Pour the sauce over the fish and cover the tray tightly with foil.

Roast for 40 minutes, basting twice, until the fish is cooked through. To make sure it’s done, gently insert a knife into one of the slits and check that the flesh comes away from the bones and is no longer transparent. Sprinkle over the reserved finely sliced scallions and the chili, and set aside.

Pour the oil into a small pan and place on a high heat for about two minutes, until it starts to smoke. Very carefully pour this evenly over the fish, so that it starts to crisp the skin and vegetables.

You can serve the fish at the table in its baking tray, or arrange the cabbage leaves and chunks of scallions on a larger platter – you’ll need to pull them out from under the fish – and carefully lift out the fish to sit on top. Pour over the cooking sauce and serve at once, with coriander scattered on top. Serves 4.

From Simple by Yotam Ottolenghi

 

Sun 20 Dec 2020

Scallion-Ginger Salmon Noodles

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If you are craving some lighter fare during the holiday season, try this recipe from Dinner Uncomplicated by Claire Tansey. Make a quick sauce, bake the salmon and boil the edamame and noodles. Top the noodles with sauce, salmon, edamame, more sauce and sesame seeds.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce and check the sesame oil and ramen noodles for additives. I use Marukan rice vinegar.

Scallion-ginger salmon noodles

Ingredients:

¼ cup (60 ml) canola oil

3 tbsp (45 ml) chopped fresh ginger

3 cloves garlic, minced

¾ cup (180 ml) sliced scallions

2 tbsp (30 ml) soy sauce

1 tsp (5 ml) rice of white wine vinegar

½ tsp (2.5 ml) toasted sesame oil

1 lb (454 g) skinless salmon fillets

1/8 tsp (0.6 ml) salt

4 packages ramen noodles (discard seasoning packets)

1 cup (250 ml) shelled edamame

Sesame seeds

Preparation:

Preheat the oven to 425 F (218 C).

Heat the canola oil in  small pan over high. Once it’s very hot, add the ginger, garlic and scallions. Cook until fragrant, about 1 minute, then transfer to a bowl. Stir in the soy sauce, vinegar and sesame oil. Reserve.

Line a small rimmed baking sheet with foil. Place the salmon on the baking sheet and sprinkle with salt. Bake for about 15 minutes or until salmon is just cooked through. Remove from the oven and let it rest, covered, for about 5 minutes.

Cook the edamame boiling salted water until tender. Remove from the water and add the ramen noodles to the boiling water. Cook until the noodles are tender.

Divide the noodles and edamame among four bowls and toss each portion with a tablespoon (15 ml) of the sauce. Flake the salmon into large pieces and divide among the bowls. Drizzle with the remaining sauce and top with sesame seeds. Serves 4.

From Dinner Uncomplicated by Claire Tansey

 

Sun 13 Dec 2020

Festive Upside-Down Cake

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This cake from Food and Drink is a perfect dessert for brunch or a casual holiday dinner. And it can be made ahead, which is a bonus at this time of year. Spread melted butter, honey and brown sugar over the bottom of a cake pan and sprinkle cranberries over. Make the cake batter and smooth over the cranberries. Bake, let the cake rest for five minutes, invert it onto a plate and either serve right away or refrigerate. Bring to room temperature before serving with whipped cream or ice cream. You can also freeze the cake.

Avoiding Additives and Preservatives

Make sure the butter contains only cream and has no colour added. Check the ground spices for colour and anti-caking agents. Use natural vanilla extract.

Placed melted butter, honey and brown sugar in bottom of pan and top with berries

Make cake batter

Spread batter over berries

Let baked cake rest in the pan for 5 minutes before inverting onto plate

Festive upside-down cake

Ingredients:

3 tbsp (45 ml) melted butter, divided

2 tbsp (30 ml) brown sugar

1 tbsp (15 ml) honey

2 cups (500 ml) fresh cranberries

1½ cups (375 ml) all-purpose flour

2 tsp (10 ml) baking powder

2 tsp (10 ml) ground ginger

1 tsp (5 ml) ground cinnamon

½ tsp (2 ml) salt

½ cup (125 ml) room-temperature butter

¾ cup (175 ml) granulated sugar

3 eggs

½ tsp (2 ml) vanilla

1/3 cup (80 ml) milk

Whipped cream or ice cream

Preparation:

Preheat oven to 350°F (180°C).

Use 1 tbsp (15 ml) melted butter to coat bottom and sides of a 9-inch (23-cm) round cake pan. Whisk remaining 2 tbsp (30 ml) melted butter, brown sugar and honey together. Spread over pan bottom as best you can. It won’t completely cover. Scatter cranberries over sugar mixture so the entire bottom is covered. There should be a single layer of berries with no gaps, so you may have to add a few more or remove some. Gently press down.

In a medium-size bowl, using a fork, stir flour with baking powder, ginger, cinnamon and salt. In a large bowl, using an electric mixer set on medium-high, beat ½ cup (125 ml) room-temperature butter until creamy. Gradually beat in granulated sugar, then beat for 2 minutes. Add eggs and beat 2 minutes, scraping down sides of bowl occasionally. Beat in vanilla.

Reduce speed to low and gradually beat in one-third of flour mixture, then half of milk. Repeat additions, ending with flour mixture, beating each time just until blended. Spoon over berries. Gently smooth batter to cover berries.

Bake in centre of oven until cake edge begins to pull away from side of pan and cake springs back when lightly touched in centre, from 45 to 50 minutes. Remove from oven and let stand in pan for 5 minutes, then run a knife around outside edge of cake. Invert onto a large cake plate. If making more than 1 day ahead, cover with a tent of foil, and refrigerate. Bring to room temperature before serving, topped with whipped cream. Serves 12.

From Food and Drink

 

Sun 6 Dec 2020

Chicken Pot Pie Soup

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If you’re looking for a hearty lunch after bringing home the perfect holiday tree, look no further than this delicious soup from Modern Comfort Food by Ina Garten. It has all the flavours of a savoury chicken pot pie in a hearty soup — comfort in a bowl. The recipe calls for puff pastry croutons; I didn’t make them and the soup was still fantastic. I omitted the sherry and used fresh instead of frozen pearl onions. Adding a Parmesan cheese rind adds terrific flavour – I keep them in the freezer and use to enhance soups and tomato sauce.

Avoiding Additives and Preservatives

Sherry often contains sulfites. I used Imagine Organic chicken stock. Genuine Parmesan cheese is additive-free.

Chicken pot pie soup

Ingredients:

Soup

3 chicken breasts, skin on, bone in (2½-3 lb/1.13-1.36 kg total)

Olive oil

4 tsp (20 ml) kosher salt, plus more to taste

1½ tsp (7.5 ml) freshly ground black pepper, plus more to taste

6 tbsp (90 ml) unsalted butter

5 cups (1.25 L) chopped leeks, white and green parts (3)

4 cups (1 L) chopped fennel, tops and cores removed (2 bulbs)

3 cups (½-inch/1.25-cm) diced carrots (5 medium)

1 tbsp (15 ml) minced garlic (3 cloves)

1 tbsp (15 ml) chopped fresh tarragon

¼ cup (60 ml) cornstarch

¾ cup (185 ml) cream sherry, divided

7 cups (1.75 L) chicken stock, preferably homemade

1 (2 x 3-inch/5 x 7.6-cm) Italian Parmesan cheese rind

1 (10-oz/285 g) box frozen peas

1 cup (250 ml) frozen whole pearl onions

¼ cup (60 ml) minced fresh parsley

Puff pastry croutons

½ (17.3-oz/490 g) pkg frozen puff pastry, thawed

Flour, for dusting

1 extra-large egg, beaten

1 tbsp (15 ml) heavy cream

Kosher salt and freshly ground black pepper, to taste

Preparation:

Puff pastry croutons

Preheat oven to 400°F (204°C). Line a sheet pan with parchment paper. Lightly dust a board and rolling pin with all-purpose flour. Unfold puff pastry. Lightly dust with flour and lightly roll to smooth out folds. Use star-shaped or fluted round cookie cutters to cut out 12 stars or rounds; place on prepared pan. Combine and cream; brush over tops of stars or rounds. Sprinkle with salt and pepper. Bake 8–10 minutes or until puffed and golden brown.

Soup

Preheat oven to 350°F (175°C).

Place chicken, skin side up, on a sheet pan. Rub with oil; season generously with salt and pepper. Roast 35 minutes or until a meat thermometer registers 130°–140°F (54°-60°C). Set aside until cool enough to handle. Remove and discard skin and bones. Cut chicken into a 1-inch (2.54-cm) dice; set aside.

Meanwhile, melt butter in a medium heavy-bottomed pot or Dutch oven over medium.

Add leeks, fennel and carrots; sauté over medium-high 10 minutes or until leeks are tender but not browned. Stir in garlic and tarragon; sauté 1 minute. Sprinkle with flour; cook, stirring constantly, 2 minutes. Add ½ cup (125 ml) sherry, stock, 4 tsp (20 ml) salt, 1½ tsp (7.5 ml) pepper and Parmesan rind. Bring to a boil, reduce heat and simmer, partially covered, 20 minutes.

Add chicken, peas and onions. Simmer, uncovered, 5 minutes. Off the heat, remove Parmesan rind; add remaining ¼ cup (60 ml) sherry and parsley. Serve hot in large shallow bowls topped with 2 puff pastry croutons. Serves 6.

From Modern Comfort Food by Ina Garten

 

Sun 29 Nov 2020

Cheesy Chicken Enchiladas

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These chicken enchiladas from Ina Garten’s Modern Comfort Food take some time to make, but the results are worth it. While you roast the chicken breasts, make the enchilada sauce. Sauté the onion and pepper and then add the cooked and shredded chicken and black beans. Assemble the enchiladas, top with cheese and bake for about 35 minutes. You can assemble this dish and keep in the fridge for up to a day before baking — just add about 10 minutes to the baking time.

Avoiding Additives and Preservatives

Make sure the dried spices don’t contain colour or anti-caking agents. I used Imagine Organic stock and Blue Menu tomatoes and black beans. I used PC Original flour tortillas, President’s Choice goat cheese, No Name sour cream and PC Canadian cheddar.

Make the sauce

Combine onion, pepper, shredded chicken and beans

Assemble enchiladas

Place assembled enchiladas in baking dish and top with cheese and sauce

Bake until the cheese melts; to brown, place under the broiler for a minute or two

Ingredients:

2 pounds (900 g) chicken breasts, bone-in, skin-on, (3 split)

Good olive oil

Kosher salt and freshly ground black pepper

2 tablespoons (30 ml) canola oil

2 tablespoons (30 ml) all-purpose flour

1 tablespoon (15 ml) chili powder

1 tablespoon (15 ml) ground chipotle powder

1 teaspoon (5 ml) ground cumin

2 cups (500 ml) good chicken stock, preferably homemade

1 (14.5-ounce/428-ml) can fire-roasted diced tomatoes

1 ½ cups (375 ml) crushed tomatoes, such as San Marzano

1 teaspoon (5 ml) dried oregano, crushed in your hands

1 ½ cups (375 ml) chopped yellow onion (1 large)

½ cup (125 ml) seeded and small-diced poblano pepper

1 (15.5-ounce/458-ml) can black beans, rinsed and drained

¼ cup (60 ml) minced fresh parsley or cilantro, plus extra for garnish

7 (8-inch/19-cm) flour tortillas

7 ounces (198 g) creamy goat cheese, such as Montrachet

2 cups (500 ml) freshly grated extra-sharp white Cheddar (6 ounces/170 g)

Sour cream, for serving

2 ripe Hass avocados, pitted, peeled, and sliced, for serving

Directions:

Preheat the oven to 350 degrees F (176 C).

Place the chicken on a sheet pan skin side up, rub with olive oil, and sprinkle with salt and black pepper. Roast for 30 to 40 minutes, until a thermometer registers 140 degrees F (60 degrees C). Cover with aluminum foil and set aside for 15 minutes, until cool enough to handle. Discard the skin and bones and shred the chicken to bite-sized pieces.

Meanwhile, heat the canola oil in a large saucepan over medium heat and whisk in the flour. Cook, whisking constantly, for one minute, then whisk in the chili powder, chipotle powder, and cumin. Add the stock, bring to a boil, lower the heat, and simmer for a few minutes until slightly thickened. Stir in the fire-roasted tomatoes, crushed tomatoes, oregano, and 1 tablespoon salt, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally.

Meanwhile, make the filling. Heat 2 tablespoons (30 ml) olive oil over medium-high heat in a medium (10 to 11-inch/25 to 28-cm) sauté pan, add the onion and the poblano pepper and sauté for 5 to 7 minutes, until tender. Off the heat, stir in the shredded chicken, black beans, parsley, 1 ½ teaspoons (7.5 ml) salt, and ½ teaspoon (2.5 ml) black pepper and set aside.

To assemble, spread 1 cup (250 ml) of the sauce in a 9 x 13-inch (23 x 33-cm) baking dish. Lay one tortilla on a board and spread it with 3 tablespoons (45 ml) of the sauce. Spoon ¾ cup (185 ml) of filling down the middle of the tortilla. Crumble 1 ounce (28 g) of goat cheese on the filling. Roll the tortilla up tightly and place it seam side down I the baking dish. Repeat to make 6 more enchiladas and place them snugly side but side in the dish. Spread the remaining sauce on top and sprinkle with Cheddar.

Bake for 30 to 35 minutes, until the cheese is melted and the sauce is bubbly. Sprinkle with parsley and serve hot with sour cream and avocados. Serves 4-6.

From Modern Comfort Food by Ina Garten

 

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